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Chicken and pumpkin stir-fry

Chicken and pumpkin stir-fry

A bowl of chicken and pumpkin stir-fry on a table with chopsticks

4 serves

15 m

25 m

Ingredients

  • 2 spring onions, thinly sliced lengthways
  • 120g soba noodles
  • 2 teaspoon peanut oil
  • 1kg Kent pumpkin, seeded, peeled, cut into 3cm pieces
  • 500g chicken breast, thinly sliced
  • 1 teaspoon Chinese five spice
  • 300g brown mushrooms, halved
  • 300g mixed medley tomatoes
  • 3 teaspoon salt-reduced soy sauce
  • 2 tablespoon chopped unsalted roasted cashews
  • ¼ cup (50g) pepitas (pumpkin seeds)

Method

Step 1

Place the spring onion in a bowl and cover with iced water. Set aside for 10 minutes or until curled. Drain.

Step 2

Meanwhile, cook the noodles in a large saucepan of boiling water for 4 minutes or until tender. Drain well.

Step 3

While the noodles are cooking, heat the oil in a wok or large frying pan over medium-high heat. Stir-fry the pumpkin for 6 minutes or until tender. Remove from pan.

Step 4

Add the chicken to the wok or pan and stirfry, in two batches, for 5 minutes or until chicken is cooked through. Return the chicken and pumpkin to the wok or pan with five spice and mushroom. Stir-fry for 3 minutes or until mushroom is tender. Add the tomatoes, soy sauce, ⅓ cup (80ml) water and noodles and stir-fry for 2 minutes or until heated through.

Step 5

Sprinkle with cashew, pepitas and spring onion curls. Season with pepper to serve.

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